Salmon with Pesto Mayo

Ingredients:

• 4 5- to 6-ounce fresh or froze skinless salmon filets (I've actually made this every time with skin-on salmon filets)
• 2 tbsp crumbled firm-textured bread
• 1/4 cup mayonnaise or salad dressing
• 3 tbsp purchased or homemade basil pesto
• 1 tbsp grated Parmesan cheese

Preparation:

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. Place crumbled bread in a shallow baking pan. Broil 4 inches from heat for 1 to 2 minutes or until bread crumbs are lightly toasted, stirring once. Set bread crumbs aside.
2. Measure thickness of fish. Place fish on the greased unheated rack of broiler pan, tucking under any thin edges. Broil 4 inches from heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. (If fillets are 1 inch thick, turn once halfway through broiling.)
3. Meanwhile, in a small bowl stir together mayonnaise and pest; set aside. Combine toasted bread crumbs and Parmesan cheese. Spoon mayonnaise mixture over fillets. Sprinkle with crumb mixture. Broil 1 to 2 minutes more or until crumbs are lightly browned.

Courtesty: Better Homes & Gardens Cookbook, 75th Anniversary Edition